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    You are in: Home / Mexican / Crabmeat Enchiladas Recipe
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    Crabmeat Enchiladas

    Crabmeat Enchiladas. Photo by Kymmarie

    1/2 Photos of Crabmeat Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    PaulaG's Note:

    This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.

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    Units: US | Metric


    1. 1
      Preheat oven to 250 degrees.
    2. 2
      Saute onion in oil, add flour, milk and chili.
    3. 3
      Cook until medium thick.
    4. 4
      Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
    5. 5
      Heat 1/2 to 1 tsp of canola oil at a time in skillet.
    6. 6
      When oil is warm quickly dip tortillas in oil until soft and warm.
    7. 7
      Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
    8. 8
      Place seam side down in a 11x7 inch pan.
    9. 9
      Repeat until all tortillas are used.
    10. 10
      Pour the remaining sauce on top and sprinkle with reserved cheeses.
    11. 11
      Bake in preheated oven for 10 to 15 minutes.

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    Ratings & Reviews:

    • on June 15, 2010


      Delicious! My son took one bite and moaned with delight. I added a teaspoon each of Old Bay and cumin to the sauce. Will definately make this one again. Thanks for sharing PaulaG!

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    • on August 30, 2009

      This dish was very disappointing. After reading the reviews our family thought it would be love at first bite, but after the first bite it went out to the cats(who by the wy wouldn't even touch it!). We will never make this recipe again.

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    • on February 28, 2008


      Very nice easy casserole to put together and get on the table. I cut recipe in half and used I can of crab for this recipe and made as written. I thickend up the sauce a little, and made it to my liking, as it was a little thin for me. I added some black olives to the mix, simply because I love them. I also used Mexican cheese instead of Monterey Jack... It turned out great. This is a dish I will be making again sometime soon. Thanks for sharing Paula! Linda

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    Read All Reviews (8)


    Nutritional Facts for Crabmeat Enchiladas

    Serving Size: 1 (414 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 576.4
    Calories from Fat 238
    Total Fat 26.5 g
    Saturated Fat 13.8 g
    Cholesterol 100.5 mg
    Sodium 1125.5 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 5.6 g
    Sugars 10.5 g
    Protein 39.0 g

    The following items or measurements are not included:

    canola oil

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